Hi courtneyannie, 4-5 days is too long for sprouting. You shouldn't need to go past 36 about hours. At this point the wheat berries have probably sprouted into grass and are probably going to lend a strong grassy taste to the bread. Also, during the sprouting process, lots of the starches that would have been used for the bread have been used up by the grass sprouts during their growth. I'm unsure why this would make the dough excessively liquidy. As long as the dough doesn't smell or taste rancid, you might want to just bake it anyway and see what happens. Good luck!